Something amazing has happened.


Strawberries are back!

I mean, I kind of refuse to believe they ever leave and may or may not use them year-round regardless (shh – I don’t even want to hear about how far they’ve traveled for me to be eating them in the dead of winter) – but that’s besides the point.  It’s officially spring and they’re back!

And you know what a really good way to use them is?

Besides the usual ways  of course – on top of waffles, in yogurt, smoothies, in salads, right out of the pint…


Throwing them straight into a loaf of bread.

This is pretty much the perfect plan for a lot of reasons…

1. If you’ve ever had a warm strawberry, you already know what an good idea this is.

2. If you haven’t, this a great way to introduce yourself to the concept


3. If you have already had a warm strawberry and you hate it (I know some people just can’t do the warm fruit thing), you can just wait til the bread cools and viola!  A nice cold strawberry for ya.


Just try and tell me that logic doesn’t make complete sense to you.

Or maybe I’ve just confused you (or bored you) enough to finally get you to agree.  Either way, I’m okay with it so long as you make this bread.


Oh!  I forgot the best part!  Adding peanut butter to it basically makes it a built-in PB&J.


Yep.  You’re sold

Whole Wheat Oatmeal Strawberry Muffin Bread

Makes 1 loaf


  • 1/3 cup brown sugar
  • 1/4 cup earth balance, slightly melted
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1 cup white whole wheat flour
  • 1 cup oats
  • 1 tablespoon chia seeds
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup soymilk
  • 1-2 cups sliced strawberries


  1. Preheat oven to 350 degrees F
  2. Grease a 9x5x3 inch dull, grey loaf pan with earth balance
  3. Cream together brown sugar and earth balance until light and fluffy
  4. Add egg and vanilla mixing until smooth
  5. In a small bowl combine oats, chia seeds and milk and allow to sit for 1-2 minutes
  6. Meanwhile combine flour, baking soda and salt
  7. Add oat mixture to creamed sugar mixture stirring to combine
  8. Slowly add flour mixture to wet mixture until just combined
  9. Gently fold strawberries into the batter then pour into the prepared loaf pan
  10. Bake for 30-40 minutes or until a toothpick comes out clean




    • Me too! Seriously cannot get enough! And thank you – it was pretty tasty, especially with a schmear of PB 😉

    • Me TOO!!! I seriously go through strawberries like water and especially since the organic ones at Whole Foods were on sale this week, I figured that I might as well get my fill. Problem is… can one really ever get their “fill” of these delicious morsels? Hahahaha… 🙂

      • Hahah – I think it would be very hard to do! Not a bad problem to have except for in winter when they’re $5.99 a pint! 😉

    • Gah! I’m so jealous! I want strawberries in my backyard! We had a garden when I was little but we mostly did vegetables…I might need to look into resurfacing it and planting strawberries! Let me know what you think of the bread if you try it 🙂

  1. I love warm fruit. I also like cold roasted vegetables. Maybe my tongue temperature scale is off or something?

    This looks amazing, and not too difficult. Plus, how could anything slathered in peanut butter be bad?

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